Brinjal Kotsu Recipe

Brinjal Kotsu Recipe
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Brinjal Kotsu is the best accompaniment for the Ven Pongal recipe. Learn how to make/prepare Brinjal Chutney by following this easy recipe.
Brinjal Kotsu Recipe
Difficulty Easy
Rating 9.1 / 10 (13 votes)
Recipe Type Veg.
  • 5 Big brinjals
  • 8 Green chillies, finely chopped
  • 1 Big onion, finely chopped
  • 1 Sprig curry leaves, chopped
  • 1 tbsp Coconut scraping
  • Tamarind, gooseberry size
  • A pinch of turmeric powder
  • A pinch of asafoetida
  • 1 tsp Urad dal
  • 1 tsp Mustard
  • 1 tsp Salt
  • 1 tbsp Oil
How to make Brinjal Kotsu:
  • Cut brinjals into big pieces and cook till soft.
  • Grind together coconut, tamarind and cooked brinjal to form smooth paste.
  • Heat oil in a kadai and add mustard.
  • When it pops up, add asafoetida and urad dal and fry until golden brown.
  • Add green chillies, curry leaves and onion. Fry it for five minutes.
  • Now mix the brinjal paste, salt, turmeric powder and little water.
  • Reduce the heat and keep it on fire for two to three minutes.
  • Egg Plant Kotsu is ready to serve.

Reviews and Ratings:
ravi posted 24/10/2010
Good tamil iyer speciality. can anyone tell me how to make another deepavali festival speciality?-- 'deepavali marundu'?
Vinay Anand posted 24/02/2010
I am 23 year old man and yet it was not a problem at all for me to make this simple but extremely delicious tasty toast i have ever eaten. From now this will always be the breakfast i make. Thanks a lot. i am eating and writing this review right now.